The farmers are trying to dry out after all this rain we have had this month. The old saying that "The rains make the garden grow" should bring a plentiful harvest. The summer veggies are here at the market with Sweet Corn, Tomatoes, and Cantaloupe. We will also have market favorites like squash, zucchini, Okra, and cucumbers.
Vendors this week will also have fresh beef, eggs, fresh flowers, sauces herbs and spices. Everything you need to set the weekend dinner table. We hope that you will visit our market this weekend and enjoy food that is grown and produced right here in Central Kentucky.
We are a grower producer market which means we grow or produce the items that we sell. Each vendor raises, picks, or blends every item at our market with care for our customers.
We are open at both locations at Liquor Barn in Hamburg and at Azur Restaurant and Patio Grill from 9 am until 2 pm. On weekdays open from 3 pm until 6 pm on Tuesday in Hamburg and on Thursday at Azur Restaurant and Patio Grill. We always have free parking and we are pet friendly.
Here are some of the vendors you will find this week:
Liquor Barn in Hamburg
McMaine's River Haven Farm
Triple S Farm
Overman's BG Produce
Breeze Point Farm
Valley Oak Farm
Kelly Kobe Beef and Herman's Happy Hogs
Chigger Hill BBQ Sauce
Jane's Garden and Herbs
Azur Restaurant and Patio Grill
Emnett Acres farm
Stiver Brothers Farm
Valley Oak Farm
Tomato Zucchini Casserole
1/3 cup grated Parmesan cheese
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
2 cloves garlic, minced
salt and pepper to taste
2 medium zucchinis, thinly sliced
5 plum tomatoes, thinly sliced
1/4 cup butter
2 tablespoons finely chopped onion
Preheat oven to 375 degrees F (190 degrees C).
Lightly butter a 9x9-inch pan.
In a large bowl, combine Cheddar, Parmesan, oregano, basil, and garlic. Season with salt and pepper, and set aside.
Arrange half of the zucchini slices in the pan.
Sprinkle 1/4 of the cheese and herb mixture on top.
Arrange half of the tomatoes, and top with another 1/4 of the cheese mixture.
Melt butter in a skillet over medium heat.
Stir in onions, and cook until soft and translucent.
Stir in breadcrumbs
cook until they have absorbed the butter.
Sprinkle on top of casserole.
Cover loosely with foil, and bake in a preheated oven for 25 minutes.
Remove foil, and bake until the top is crusty and the vegetables are tender, about 20 minutes.